Although rice takes center stage in Kerala, many meals include chapati (whole wheat flatbread). The unleavened bread is traditionally made with a low-gluten flour called atta. I use whole wheat flour, which is easier to find. Serve it with Spicy Fried Beef or Chicken Stew. Or pair it with Potato Masala. The combination is simply divine!
2½ cups whole wheat flour 1 teaspoon salt 1 tablespoon canola oil 1 cup water Unsalted butter or ghee (optional)
Combine 2 cups of flour and salt in a large bowl. Slowly add the oil and blend it into the flour with your fingers.
Gradually mix the water with the flour to form a shaggy dough. Knead the dough until it is smooth.
Cover the dough and let it rest for 10 minutes.
Divide the dough into 12 pieces and roll each piece into a ball.
Lightly dust a cutting board and rolling pin with a portion of the remaining flour.
Pat each ball into a 2-inch disk. Roll each ball into a flatten circle of dough that is ¼ of an inch thick.
Heat a skillet on medium heat. Place a chapathi on the skillet. Flip when it begins to bubble on top.
Cook until bubbles form on the second side.
Continue to flip until the flatbread is completely cooked.
Remove chapati from the skillet. Coat both sides of the bread with a thin layer of butter or ghee.
Susan developed a passion for flavorful food as a child. Under her mother's wing, she learned to prepare everyday Kerala dishes. The hypnotic rhythms of the kitchen (mincing, chopping, mixing) always drew her back to its belly. As a college student, she made simple comfort foods like spaghetti riddled with garlic and tacos spiked with cilantro.
In her twenties, Susan moved to Tokyo in search of adventure where she embraced Japanese culinary traditions. There she learned to value individual ingredients and tapped into the power of plating.
Once back in the U.S., Susan earned a Masters Degree in Public Policy. Her passion for the culinary arts led her to Kendall College in 2005 where she trained as a chef. After a foray in the food industry, she started Cardamom Kitchen. Her mission is to promote home cooking and nutrition in the kitchen and on the policy front. Susan has led cooking classes at Whole Foods, Gilda's Club, the City of Chicago's World Kitchen, Common Threads, farmer's markets and private classes for children and adults. Using her policy expertise, she advocates for changes to the food system that promote wellness and address hunger.